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Moroccan Chickpea Stew with Apricots: 1 Flavorful Rescue

Moroccan Chickpea Stew with Apricots
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A flavorful and hearty Moroccan chickpea stew, featuring sweet apricots and aromatic spices. This vibrant dish is perfect served with couscous or crusty bread for a satisfying vegetarian meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 1/2 cup dried apricots, chopped
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the cumin, coriander, ginger, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
  5. Pour in the diced tomatoes and their juices, scraping up any browned bits from the bottom of the pot.
  6. Add the drained and rinsed chickpeas, vegetable broth, and chopped dried apricots.
  7. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or until the flavors have melded and the stew has thickened slightly.
  8. Season with salt and freshly ground black pepper to taste.
  9. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier stew, add more cayenne pepper.
  • You can substitute dried plums or raisins for the apricots.
  • This stew can be made ahead of time and reheats well. The flavors will deepen overnight.
  • Serve with couscous, quinoa, or crusty bread.

Nutrition

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